Pasta and Chinese Cabbage in Ginger Broth Recipe

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Clarinda Pinto Modified: March 21, 2022
Pasta and Chinese Cabbage in Ginger Broth Recipe

How To Make Pasta and Chinese Cabbage in Ginger Broth

Brimming with Asian flavors, pasta, Chinese cabbage, and tofu are combined for a filling dish that’s made tastier with light mirin-flavored ginger broth.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 3cupslow-sodium chicken broth,canned, or homemade stock
  • 6tbspsoy sauce
  • ¼cuprice wine vinegar
  • ¼cupmirin
  • 1tbspfresh ginger,minced
  • 2clovesgarlic
  • 2tspAsian sesame oil
  • 2tspsugar
  • tspsalt
  • ¾lbspaghettini
  • ¾lbChinese cabbage
  • ½lbfirm tofu
  • 1lbpork loin chop
  • 3scallions,including green tops

Instructions

  1. In a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.

  2. In a large pot of boiling salted water, cook the spaghettini for about 8 minutes until almost done. Drain. Return the pasta to the pot.

  3. Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute. Add the pork and scallions. Remove from the heat and let sit for about 1 minute until the pork is just done.

  4. Serve and enjoy.

Recipe Notes

In place of mirin, a sweet low-alcohol Japanese cooking wine, you can use 3 tablespoons sweet sherry, or 3 tablespoons dry sherry plus tablespoons sugar.

Nutrition

  • Calories: 732.07kcal
  • Fat: 24.17g
  • Saturated Fat: 6.58g
  • Monounsaturated Fat: 9.02g
  • Polyunsaturated Fat: 6.11g
  • Carbohydrates: 75.55g
  • Fiber: 5.42g
  • Sugar: 6.01g
  • Protein: 49.65g
  • Cholesterol: 71.44mg
  • Sodium: 1500.20mg
  • Calcium: 542.64mg
  • Potassium: 1248.52mg
  • Iron: 5.14mg
  • Vitamin A: 197.55µg
  • Vitamin C: 41.72mg
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